Creamy Triple-Mushroom Bisque with Turkey

recipe
Assorted wild mushrooms can be substituted for either the shiitake or portobello.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 226
Caloriesfromfat 29 %
Fat 7.2 g
Satfat 3.2 g
Monofat 1.9 g
Polyfat 1.2 g
Protein 19.4 g
Carbohydrate 21.1 g
Fiber 1.4 g
Cholesterol 49 mg
Iron 2.4 mg
Sodium 415 mg
Calcium 127 mg

Ingredients

Cooking spray
1 (3 1/2-ounce) package shiitake mushrooms, quartered
1 (6-ounce) package presliced portobello mushrooms, halved
1 (8-ounce) package button mushrooms, quartered
2 1/2 cups chopped cooked dark-meat turkey (about 12 ounces)
1/4 cup dry red wine
1 teaspoon dried thyme
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 (16-ounce) can fat-free, less-sodium chicken broth
1/2 cup thinly sliced green onions
2 tablespoons chopped fresh parsley
3 tablespoons all-purpose flour
2 cups 2% reduced-fat milk
2 1/2 cups cooked long-grain and wild-rice blend (such as Uncle Ben's)
1/2 cup tub-style light cream cheese
Parsley sprigs (optional)

Preparation

Place a large saucepan coated with cooking spray over medium-high heat until hot. Add mushrooms; cover and cook 5 minutes or until mushrooms are tender. Add turkey and next 6 ingredients (turkey through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; stir in onions and chopped parsley.

Place flour in a small bowl, and gradually add milk, stirring constantly with a whisk until well-blended. Add milk mixture to mushroom mixture, and bring to a boil. Cook for 1 minute or until thick. Reduce heat; add rice and cream cheese, stirring until cheese melts. Garnish with parsley sprigs, if desired.

November 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note